Pork Vindaloo

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1. 1
   Blend 15 dried Kashmiri chiles or 12 guajillo chiles, 8 garlic cloves, finely chopped, one 1" piece ginger, peeled, one 3" cinnamon stick, broken into pieces, ½ cup distilled white vinegar, 1 Tbsp. sugar, 1 Tbsp. tamarind paste (if using), 1 tsp. black peppercorns, 1 tsp. cumin seeds, ½ tsp. ground turmeric, ½ tsp. whole cloves, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a blender (preferably high-speed), scraping down sides as needed, until marinade is the consistency of a fine paste.
2. 2
   Place 1½ lb. skinless, boneless pork shoulder (Boston butt), cut into 1" pieces, and 8 oz. skin-on pork belly, cut into 1" pieces, in a medium bowl and pour marinade over; toss to coat. Let sit at room temperature at least 30 minutes.
3. 3
   Heat 2 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook 1 medium onion, quartered, thinly sliced, stirring often, until translucent, about 5 minutes. Add pork shoulder and belly along with any marinade remaining in bowl; stir to combine. Pour in 2½ cups water and bring to a boil. Reduce heat to low, cover pot, and simmer, stirring occasionally and adding up to ½ cup more water if needed, until pork is tender and liquid is slightly thickened, 1½–2 hours. Taste and add more salt if needed.
4. 4
   Divide steamed rice among bowls and ladle stew over. Do ahead: Pork shoulder and belly can be marinated 1 day ahead; cover and chill. Stew can be made 3 days ahead. Let cool; cover and chill.